Proper Eggs Benedict with Blender Hollandaise

⏱ 30 min · Serves 2

Wobbly poached eggs, salty ham and a glossy, lemony hollandaise made in 60 seconds in a blender - no whisking arm-ache, no split sauce panic. Weekend brunch, sorted.

Per serving: 905 kcal · 38.0g protein · 32.0g carbs · 70.0g fat

Ingredients

• 3 large egg yolks
• 1 tbsp lemon juice, plus a squeeze extra
• 125g unsalted butter
• pinch of cayenne pepper
• salt, to taste
• 4 very fresh large eggs
• 2 English muffins, split
• 4 slices good cooked ham or thick-cut bacon
• 1 tbsp white wine vinegar
• 1 tbsp snipped chives, to serve
• freshly ground black pepper

Method

1. Melt the butter in a small pan until foaming hot but not browned. Keep it warm.
2. Put the egg yolks, 1 tbsp lemon juice, cayenne and a pinch of salt in a blender or small food processor. Blitz for 10 seconds until pale.
3. With the motor running, pour in the hot butter in a very slow, steady stream, stopping before the milky white solids at the bottom of the pan. The sauce should thicken to double cream consistency. Taste, add more lemon or salt, then pour into a bowl, cover and leave somewhere warm (not hot).
4. Fill a wide, deep pan with about 8cm water, add the vinegar and bring to a bare simmer - tiny bubbles, no rolling boil.
5. Crack each egg into a small cup, then slide gently into the water. Poach for 3 minutes for a set white and runny yolk. Lift out with a slotted spoon onto kitchen paper.
6. Meanwhile toast the muffin halves and warm the ham in a dry frying pan for a minute a side (or fry the bacon until crisp).
7. Build: muffin half, ham, poached egg. Spoon over the hollandaise, scatter with chives and black pepper, and eat immediately.